Carrot recipes Archives

Braai recipes

30 - 45 minutes

Lamb shanks with buttery roast fennel and baby carrots

Serves 6

Difficulty Easy

Prep Time 45 minutes

Cooking Time 2½ hours

For the lamb shanks

For the roast vegetables:

Preheat the oven to 180°C. Heat the olive oil and 100 g butter in a pan over a high heat. Season the lamb shanks and sear in the pan until browned.
Make six parcels using two layers of foil. Divide the carrots, onions, rosemary, wine, stock and lamb shanks between the six parcels and scrunch to close securely.
Roast on a baking tray for 2½ hours until tender. Strain the cooking liquid into a pan and simmer for 15 minutes. Add the remaining butter and remove from the heat.
To make the roast vegetables, preheat the oven to 180°C. Arrange the carrots and fennel on a baking tray with the butter, 2 T olive oil and seasoning.
Roast for 25 minutes, or until caramelised and tender. Place the baby beetroot on a separate tray. Toss with the remaining olive oil, seasoning and thyme and roast for 15–20 minutes until tender.
Serve the lamb shanks and vegetables with the pan juices.

Cook's note: Serve with burnt butter sage gnocchi or exotic mushroom ravioli. Prep the roast veg in the morning before you go to work, ready to pop into the oven later.

Lamb shanks with buttery roast fennel and baby carrots